[CHICKEN SOUP]
2 quarts	chicken stock
1	whole chicken (3 pounds)
[MATZOH BALLS]
1¼ cups	matzoh meal
2½ teaspoons	kosher salt
½ teaspoon	granulated garlic
½ teaspoon	baking powder
½ teaspoon	baking soda
5	eggs, 3 separated
¼ cup	melted chicken fat or vegetable oil
¼ cup	minced onion
[TO FINISH]
8 ounces	thinly sliced carrots
8 ounces	thinly sliced celery
1 pound	½-inch dice onion
8 ounces	rutabaga, peeled and cut into ½-inch dice
4	large dill sprigs
4	Italian flat leaf parsley sprigs
2 tablespoons	kosher salt
2 teaspoons	ground black pepper

1. For chicken soup: Simmer chicken in stock for 1½ hours. Strain soup and skim fat. Shred meat, discarding skin and bones.
2. For matzoh balls: Combine dry ingredients. Beat 2 whole eggs with 3 yolks, chicken fat and onion. Whip 3 egg whites to stiff peaks.
3. Stir chicken fat mixture into dry ingredients. Fold in egg whites. Refrigerate 20 minutes. Form matzo mixture into balls.
4. To finish: Return chicken soup to a simmer. Add carrot, celery, onion, rutabaga, dill, parsley, salt, and pepper.
5. Add matzoh balls. Cover and cook, turning a few times, until plump and cooked through, about 25 minutes.
6. Stir in shredded chicken and warm through. Remove herb sprigs.